The main components are unknown.
2 kg of tendon, 4 slices of fragrant leaves, 2 slices of star anise, 3 grams of pepper and 5 grams of licorice.
Hawthorn 15g
50 grams of rock sugar
30 grams of black pepper sauce
2 pieces of ginger
condiments
20g refined salt
3 tablespoons soy sauce
Half a spoonful of braised soy sauce
Cooking wine 1 spoon
Step 1
Cut the tendon a few times and soak it in water for about two hours. The water turns red, change a basin of water. Soak the blood in the meat
Second step
Divide the soaked tendon into several pieces and remove the fascia and fat outside.
Third step
Wipe the meat clean with salt, and if there is enough time, it is best to marinate it overnight. It is best to use sea salt. If time is tight, it's better to be about six hours.
Fourth step
Weigh all kinds of spices, such as hawthorn, pepper, fragrant leaves, star anise and licorice, and wash a little each. You need to add rock sugar to the back, and it's okay without licorice.
Step five
In a frying pan or any pot, put the marinated beef in cold water and prepare for blanching.
Step 6
At the same time, the rice cooker began to boil water, and the amount of water should be guaranteed to be completely free of beef. Add spices and two slices of ginger. Put a few onions if you have them.
Step 7
After the cooked beef is boiled, many white dogs appear, so you can turn off the fire.
Step 8
Take out the beef.
Step 9
Weigh the crystal sugar, yellow crystal sugar and white crystal sugar.
Step 10
Weigh salt, soy sauce, soy sauce, cooking wine and black pepper sauce, and pour them into the rice cooker.
Step 1 1
After the salt water in the rice cooker is boiled, add beef and cook for 40-50 minutes. Chopsticks can easily pierce the beef and then cut off the electricity.
Step 12
Take out the beef.
Step 13
Strain the marinade while it is hot.
Step 14
After the beef and gravy are completely cooled, soak the beef in gravy overnight. The longer the soaking time, the better. The marinade is filtered to ensure cleanliness, and the old marinade soup can be kept next time.
Step 15
When you want to eat, put the beef slices on the plate, so that a whole piece of beef is successful. If you feel that the taste is not enough, you can add some soy sauce, vinegar, Chili powder, ginger and garlic to eat cold.
Rice cooker simple braised beef finished product map
Cooking tips
When you roast beef, you must put cold water in the pot so that the blood can be boiled. There is no blood foam on the braised beef in the back, which means that it is cleaner to soak it in boiling water in the front.
When marinating beef, be sure to boil the water before the beef is cooked, because the cooked beef is still hot and needs hot water to cook in the pot, so as to ensure that the beef will continue to cook and the meat will be delicious. If you put cold water in the pot, the boiled beef is hot, and it will shrink directly when it is cold, so the boiled beef is not delicious.
Marinated beef should be fished out, and beef and marinade should be cooled separately and then soaked together, so that beef will not be soaked because of residual heat.
The curing time should not be too long, and the cooked beef is easy to be loose and shapeless. It takes 40-50 minutes, and chopsticks are easily pierced.
Chili sauce can be replaced with bean paste soy sauce and so on. And adjust it according to your own taste. Adding some sauce only makes the taste stronger, but it will be weaker if you don't put it.